Rose And Pistachio Custard Tart Recipe

Cooking Directions

• STEP 1.Preheat the oven and blind bake the tart crust until golden brown.
• STEP 2.In a saucepan, heat milk, cream, and rose water until just simmering.
• STEP 3.In a separate bowl, whisk together egg yolks, sugar, and cornstarch.
• STEP 4.Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly.
• STEP 5.Return the mixture to the saucepan and cook over medium heat until thickened.
• STEP 6.Remove from heat and stir in chopped pistachios.
• STEP 7.Pour the custard into the baked tart crust and refrigerate until set.
• STEP 8.Garnish with crushed pistachios and serve chilled.

Cooking Tips

• Blind baking the tart crust ensures a crisp and flaky base for the custard.
• Be careful not to overcook the custard as it may curdle.
• Allow the tart to cool completely before refrigerating to prevent condensation on the custard.

Storage and Serving

• Store the tart in the refrigerator for up to 3 days.
• Serve chilled and garnish with additional crushed pistachios for added texture and flavor.